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Can I just say that this falafel is seriously one of my favorite meals!?
Before I had my daughter, I was so closed minded when it came to trying new food. Had someone told me that falafel was something that I needed in my life I would have just laughed and dismissed it.
I never would have thought a bean and veggie based meal could have made it on the weekly menu in my house, but I was so wrong!
After having my daughter I told myself that I was going to try new food because it was very important to me that my daughter loved all kinds of food.
I really didn’t want her to grow up being super picky about food like I was most of my life.
I also wanted her to experience healthier meals as young as possible so she grew up loving food that not only tasted good but was good for her.
So I figured if I was going to try and encourage my daughter to love healthier food, I sure better love it myself.
Well I am here to tell you, falafel is something you NEED in your life!
It is bursting with flavor and has a crispy outside and soft inside that just makes it so delicious.
Serve this on your favorite gluten free pita bread, with some quinoa, or just eat it by itself. It’s that good!
I make it almost every week in our house and I’m so happy to say that everyone in my family loves it.
Nothing makes me more proud than seeing my daughter eat a healthy meal that I would have never even tried when I was younger.
What are some of your favorite meals that you would have never thought to eat when you were younger?
I can’t wait to hear about it and I hope your family loves this falafel recipe as much as mine does!
Prep Time:
Yield:
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PinIngredients
- 1 15oz can chickpeas, rinsed and drained
- 1/2 cup onion, diced
- 6 cloves garlic, minced
- 1 cup fresh cilantro leaves, tightly-packed
- 1/3 cup gluten free brown rice flour (or gluten free all-purpose flour)
- 1/2 lemon, juiced
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons ground cumin
- 1/4 teaspoon black pepper
- 5 tbsp olive oil for frying
Instructions
- Add all ingredients, except the olive oil, to a food processor.
- Pulse until the mixture is smooth. You might have to scrape down the sides in between pulsing.
- Transfer the falafel mixture to a bowl and cover. Place in the refrigerator for 1 hour or in the freezer for 15-20 minutes until chilled.
- Heat olive oil in a large pan over medium-high heat.
- Using a medium sized cookie scoop (about 2 tbsp), scoop the mixture into the pan and press down gently to flatten each falafel disk slightly.
- Fry for 3-4 minutes on each side or until both sides are browned and crispy.
- Transfer the falafel to a plate lined with paper towels to absorb any extra oil.
- Serve on your favorite pita bread, over quinoa, on a salad, or all by it’s self.
To Freeze and Cook Later
- Add all ingredients, except the olive oil, to a food processor.
- Pulse until the mixture is smooth. You might have to scrape down the sides in between pulsing.
- Scoop the falafel mixture into a gallon-sized plastic freezer bag and freeze for up to to three months.
- When ready to cook, thaw overnight in refrigerator.
- Follow cooking directions above.
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